Combine first 5 ingredients in container
of a blender; procss on high 1 min.
With blender on high, add oil in a slow,
steady stream; process 1 min.
Add basil and thyme;
process on low 30 seconds.
Remove 1 cup sauce, and chill.

Pour remaining sauce over chicken;
cover and chill 8 hours.
Drain and blot off excess sauce.
Brush 1 c. sauce over chicken
the last 30 min. of cooking time.
Yield: 2 cups.